Guatemala: Finca Primavera Decaf
Guatemala: Finca Primavera Decaf

Guatemala: Finca Primavera Decaf

Regular price 30,00 lei Sale

Sweet berry flavors and juicy acidity. Full bodied.

Country: Guatemala

Orgin: The Primavera Family, Small Producers Blend  (Full Traceability), Huehuetenango

Elevation:  1,550 - 1,650 m

Variety: Caturra, Catuai, Bourbon

Processing: Washed

Crop year: 2020

The Primavera Family lot was created from 9 great producers that are improving their quality, but this year they were not strong enough to stand on their own. We decided to purchase the coffee in order to give them an opportunity to use the extra income they receive from selling at a higher price to reinvest in their farm and wet mills. We hope that with some improvements and betterments, next year they will produce wonderful coffees that could be featured as single origin coffees. We are constantly working with our producers in order to help them improve the quality and therefore price of their coffees. For this lot, we purchased coffees of 84 and 85 points to create a great quality, affordable blend. This regional lot is different from anything else you will see in the market as it has full transparency and trasability to each producer.


Decaffeination processes using carbon dioxide (CO2) takes advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water- only process. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes. Since carbon dioxide is the same ubiquitous and indisputably “natural” substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again as they are in the Swiss Water process, carbon dioxide methods would seem to be the decaffeinating wave of the future.

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